Method

Heat oven to 200C/180C fan/gas 6.
Carefully lift the skin on the chicken
thighs and spread the soft cheese
between the skin and flesh. Sit the
chicken in a roasting tin, skin-side up,
and surround with the potatoes and
halved tomatoes, cut-side up.

Scatter the tomatoes with the garlic
and a light sprinkling of sugar (this helps
to bring out their natural sweetness).
Scatter the thyme leaves and sprigs over
the tin, season and drizzle with oil. Roast
for 45 mins until the chicken and potatoes
are cooked through with crisp, golden skin.